how to castrate piglets

1. Remove the piglet to be castrated from its mother. Depending upon the breed of pig the mother may display varying signs of distress, and possibly hostility upon having surgical procedures performed to her off-spring, so it is best to be well away from her. We have kept Berkshires, and so do our in-laws, their mothers seem midly concerned, will come take a look, and do some querying snorting from the other side of the fence, but we haven’t had any problems so far.
2. Have your helper restrain the piglet in the position show in the photograph. Apply iodine to sterilize the area. Prepare a sharp, sterile cutting instrumet – scalpels with disposable blades can be picked up at the vet supply, local farm store, rural co-ops etc.
3. Squeeze the testes sac so that the testicles are snug up against the outer skin of the sac.
4. Make a vertical incision with the sterile scalpel on one of the sides of the sac, down low for drainage purposes. When the piglet is held in this position, the slit should be made high on the testes sac so that when the piglet is placed on the ground it down low, and well situated for drainage of the sac. Depending upon the age of the pig you may need to cut down further into the testes sac depending upon the amount of fat between the skin and the testicle. You’ll have to figure this out as you go.
5. Cut down into the teste to be removed, and squeeze the testes sac until the testicle ‘pops’ out of the sac. You may need to enlarge your incision slightly to facilitate this removal.
6. Once the testicle is outside of the bag, draw it away from the body with one hand. Cut the white spermatic cord with the scalpel, then continue pulling the testicle until the red blood cord snaps off. This will result in the least amount of bleeding for the piglet. Larry has the testicle in his hand in this photo and is preparing to cut the white cord with the scalpel.
7. This should be your end result. If you have everything out that is pictured in the below photo, your job is done for that side.
8. Now you are done the first side, repeat procedures 3 – 6 on the other side.
9. Spray the piglet well with a disinfecting agent, we use iodine, and my in-laws like to apply some colloidal silver as well.
10. Place the piglet back in the pen with his mother (he is now referred to as a wether), he will run to her for some tender Momma love and comfort, and will hardly act like anything happed at all. This is a very quick and humane method of castration, hardly seems to fizz the little fellows!

mrketing plan for coffee product

Coffee Export Marketing Plan

Silvera and Sons

Silvera & Sons (S&S) prepares green Arabica coffee beans grown in Brazil for exportation to American specialty roasters and sells to wholesalers on the Brazilian market as well. S&S will expand production capacity from 72,000/60kg bags per year to 120-160,000/60kg per year. The coffee stands out from that of the competition. S&S prepare the top five percent, in terms of quality standards, of all Arabica beans on the market.  S&S' customers seek this product as it provides them with a point of differentiation to specialty roasters. In the past six years, demand for the coffee has exceeded the amount S&S is able to supply and have been forced to refuse requests for larger shipments.

In year three the plant will run at maximum capacity. S&S has positive indicators from current importers that the additional amount of beans will be sold.

The keys to success are:

1. Establishing and maintaining working relationships and contractual agreements with American importers and Brazilian coffee brokers and wholesalers.
2. Bringing the new facility to maximum production within three years of operation.
3. Increasing the profit margin with the use of improved technology in the new facility.
4. Effectively communicating to current and potential customers, through targeted efforts, our position as a differentiated provider of the highest quality Arabica beans in the world.

Coffee has been a growing industry for the past five years. The most notable growth has been in the American market where imports have increased almost one-hundred percent and the market price has nearly doubled. The number of specialty roasters has increased from a handful of well-known companies to thousands of independent entities. There is a constant struggle within this market to produce the best coffee and serve one or more niches within the larger market. Brazilian coffee producers and exporters have made great efforts to improve agricultural techniques, processing methods, and distribution in order to better serve this growing market. Demand for Brazilian coffee is currently greater than supply.

By providing the finest species of coffee, Silvera & Sons has taken the first step towards a differentiated product. To further distinguish their coffee, S&S adheres to higher quality standards than approximately ninety-five percent of the market. In addition, all of the beans are of the Bourbon Santos variety. The "Bourbon" strain is considered one of the finest Brazil has to offer. It is grown in the mountains surrounding Sao Paulo and is highly sought after by specialty roasters from around the world. S&S has assumed the position of a specialized provider of this exceptional coffee. The customers, American and Brazilian specialty roasters, recognize Silvera & Sons for their ability to provide the type of beans they require to produce award winning coffee.

Sales Forecast

	2003	2004	2005
Sales
U.S. Importers	$1,321,088	$1,899,876	$2,234,434
Brazilian Importers	$1,052,770	$1,344,345	$1,677,875
Total Sales	$2,373,858	$3,244,221	$3,912,309
Direct Cost of Sales	2003	2004	2005
U.S. Importers	$792,653	$1,139,926	$1,340,660
Brazilian Importers	$631,662	$806,607	$1,006,725
Subtotal Direct Cost of Sales	$1,424,315	$1,946,533	$2,347,385

Ripening banana using calcium carbide and madre de cacao

Materials:

1.Mature banana fruits (latundan) at different stage of maturity
2. Box
3. Madre de cacao leaves
4. Dried banana leaves
5. Calcium carbide

Procedure and Treatment
T1- Using 60 grams of CaC2/208 liter capacity container
       Wrap the required weight of CaC2 chunks with newspaper prints and place at the bottom of the container lined with newspaper prints and dried banana leaves. Fill the container with commodity. Seal the container tightly with 2 to 3 layers of the same materials and open only after 3 days
T2- Using Madre de cacao leaves.
*Store all the samples under ambient condition.
*Open all the container after 3 days and observe the changes in commodity.

1. -We found out that using CaC2 the ripening of commodity is faster than using Madre de cacao.

making skinless longganisa

This is how to make Skinless Longganisa

Ingredients:
1/2 kg Ground meat
1 tbsp Salt
50 grams Sugar brown
1/8 tsp MSG
1/8 tsp Prague Powder
1/2 tsp Black Pepper ground
1 head garlic minced (10g)
1 tbsp Anisado Wine
2 tbsp Cornstarch
1/4 cup pineapple juice




Instructions:

1. Place 1 tbsp Salt, 50 grams brown Sugar, 1/8 tsp MSG, 1/8 tsp Prague Powder, 1/2 tsp Black Pepper ground into a mixing bowl. Mix the ingredients until they are well combined.
2. Add 1 tbsp Anisado Wine and mix it again until it becomes liquid.
3. Place the Ground meat and mix it with your hands or mixing spoon.
4. Add 10 grams of minced Garlic and mix.
5. Add 1/4 cup of pineapple juice and mix well.
6. Add 2 tbsp cornstarch and mix until they are well combined. I find it best to use my hands because i can manage all the ingredients into the meat thoroughly.
7. Spoon 2-3 tbsp of pork mixture and wrap it in plastic wrapper provided. You now have a skinless longanisa.

* Place your Skinless Longanisa in the refrigerator for 2-3 days for curing before you use or cook it.
* You can adjust the ingredients based on your taste, if you want it sweeter then add 20 grams of sugar or more.

** For more information, visit me at my boarding house and ask me ;D